cupcakes with cream cheese filling recipe

Written ByJenny Smyth Posted on
cupcakes with cream cheese filling recipe
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The Best cupcakes with cream cheese filling recipe

I’m so excited to share with you my favorite cupcake recipe that’s been a staple in our household for years. The cream cheese filling is a game-changer, and I just can’t get enough of it. It’s like a taste explosion in your mouth every time you take a bite.

The best part? It’s incredibly easy to make and requires minimal ingredients, making it perfect for any occasion or daily snack. My kids love helping me out in the kitchen, and this recipe is always a hit with them.

We’ve made it for birthdays, holidays, and even just because. It’s one of those recipes that never fails to put a smile on everyone’s face. And let’s not forget the health benefits – cream cheese is a great source of protein and calcium, making it a nutritious addition to our diet.

Plus, the vanilla extract adds a nice depth of flavor without overpowering the other ingredients. I’ve tried this recipe with different types of milk, but I find that whole milk gives it the best texture and flavor. Of course, you can always substitute with almond or soy milk if you prefer.

One thing I’ve learned over the years is that the key to making these cupcakes truly special is in the technique – don’t overmix the batter, and make sure to fill each cupcake just right so that you have enough cream cheese filling to go around.

Cream Cheese Filled Cupcakes

Cream Cheese Filled Cupcakes

4.7 from 1677 votes

These cupcakes with cream cheese filling are a delightful treat. They have a moist vanilla cupcake base and a tangy cream cheese filling.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 390 kcal

🥘Ingredients

For the Cupcakes

1 and 1/2 cups flour
1 and 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup milk

For the Cream Cheese Filling

8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
1 large egg yolk

For the Vanilla Buttercream Frosting

1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
3-4 tbsp milk

👨‍🍳Directions

1Preheat oven to 350°F.
2Line a muffin tin with cupcake liners.
3In a medium bowl, whisk together flour, baking powder, and salt.
Set aside.
4In a large bowl, cream together butter and sugar using an electric mixer until light and fluffy.
5Beat in eggs, one at a time, mixing well after each addition.
6Stir in vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
8Mix just until combined.
9Do not overmix.
10The batter will be thick.
11For the cream cheese filling, in a separate bowl, beat together cream cheese, sugar, and vanilla extract until smooth.
12Add the egg yolk and mix until well combined.
Set aside.
13Divide the cupcake batter evenly among the prepared muffin cups, filling each about 2/3 full.
14Spoon a small amount of the cream cheese filling onto the center of each cupcake, and gently swirl with a toothpick.
15Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
16Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
17While the cupcakes are cooling, prepare the vanilla buttercream frosting.
18In a large bowl, beat together butter, powdered sugar, and vanilla extract until light and fluffy.
19Add milk, one tablespoon at a time, until desired consistency is reached.
20Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake.
21Serve and enjoy.

🔧Equipment

Mixing bowl
Muffin tin
Cupcake liners
Electric mixer
Piping bag
Oven

📊Nutrition Facts (per serving)

🔥Calories: 390 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 250mg🌾Total Carbs: 60g🥦Dietary Fiber: 1g🍬Sugars: 45g🥩Protein: 4g

📝Notes

Tips: For a sweeter cream cheese filling, add an additional tablespoon of sugar. For a tangier filling, add a squeeze of lemon juice.

Watch Video Of How Cream Cheese Filled Cupcakes Works

These cupcakes are always a hit at family gatherings, whether we’re celebrating a birthday or just enjoying some quality time together.

They’re perfect for any occasion – whether you’re hosting a dinner party or need something quick and easy for breakfast on-the-go.

And let’s not forget about storage – these cupcakes freeze beautifully and can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

❓ Frequently Asked Questions About Cream Cheese Filled Cupcakes

Q1: What type of flour should I use for these cupcakes?

For this recipe, I recommend using all-purpose flour as it provides the best balance of texture and flavor. You can also use cake flour if you want a lighter crumb, but keep in mind that it may affect the overall texture.

Q2: Can I make these cupcakes in advance?

Yes, you can make these cupcakes ahead of time and store them in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.

Q3: What if I don’t have buttermilk?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using it in place of buttermilk.

Q4: Can I use Greek yogurt instead of sour cream?

Greek yogurt will give your cupcakes a slightly different flavor profile than sour cream, but it will still work well as a substitute.

Q5: How do I ensure that my cupcakes are evenly baked?

To ensure even baking, make sure your oven is at the correct temperature (350°F) and use a toothpick inserted into the center of each cupcake to check for doneness.

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